Entree: Philippines – Luzon – Bulalo (A clear, savory Luzon beef marrow-bone soup of slowly simmered shanks and marrow bones with corn, potatoes, and leafy greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

- 3 lb (1.36 kg) beef shanks, bone-in (approximately 3–4 shanks)
- 1 lb (450 g) beef marrow bones or soup bones
- 12 cups (2.88 L) water
- 1 large onion, quartered, about 8 oz (225 g)
- 3 in (7.5 cm) fresh ginger, sliced thin, about 1.5 oz (45 g)
- 2 tsp (10 g) whole black peppercorns
- 3 tbsp (45 ml) fish sauce (patis), plus more to taste
- 2 tbsp (30 ml) vegetable oil (optional, for searing)
- 2 ears corn, each cut into 3 pieces, about 1 lb (450 g)
- 1 lb (450 g) potatoes, peeled and halved or quartered
- 1 bunch pechay (bok choy), about 8 oz (225 g), trimmed
- 4 stalks green onions (scallions), cut into 2 in (5 cm) pieces, about 2 oz (60 g)
- Salt to taste

Instructions

1. (Optional) Heat 2 tbsp (30 ml) oil in a large stockpot over medium-high heat and quickly brown the beef shanks and marrow bones on all sides for color, working in batches; transfer to a plate.
2. Add the water to the pot, return the bones and shanks to the pot, and bring to a gentle boil. Skim off any scum that rises to the surface for a clear broth.
3. Add the quartered onion, sliced ginger, and whole peppercorns. Reduce heat to a low simmer, cover partially, and cook until the meat is tender and falling from the bone, about 2–3 hours.
4. Stir in the fish sauce and season with salt if needed. Add the corn pieces and potatoes and simmer until both are tender, about 20–30 minutes.
5. Add the pechay and green onions in the last 3–5 minutes of cooking just until wilted and bright green.
6. Taste and adjust seasoning with additional fish sauce or salt. Serve Bulalo hot with steamed rice and plenty of broth.